Method and device for stuffing meat product sealed by stapling

Abstract

The invention relates to a method and device for stuffing meat materials into sausages closed by stapling. The processed meat materials, before their introduction into an endless sleeve (4) having a first closed extremety and further narrowing of the stuffed material at regular intervals by means of spaced staples in order to produce a line of stuffed elements, are previously subjected to a cutting step at regular intervals of the continuous flow of meat material to be stuffed into the sleeve (4), making said cuts coincide with posterior zones of narrowing. The device for implementing the process comprises a stuffing zone (3) with continuous flow of meat materials, from a stuffing machine (1) through an outlet tube (2) introduced into the sleeve (4), having a first closed extremity, and includes between said outlet tube (2) of the stuffing machine (1) and said stuffing zone (3), a guillotine assembly (8) intended to cut transversally the meat material.

Description

[0001] This invention relates to a method for stuffing meat product sealed by stapling and a related device to carry it out.[0002] The process followed up to now for stuffing meat product consisted, first, in conditioning the meat product to provide it with wished physical, organoleptic and sanitary characteristics. This conditioning generally includes chopping it or breaking it to pieces until reducing it to lumps having a variable size according to the product it is wished to obtain. Thereafter, by means of a suitable apparatus, a continuous flow of broken to pieces meat product occurs which is introduced in an endless sleeve which has a first end previously sealed by means of a staple, so that a continuous section of stuffed meat product is produced. Then, it is proceeded to choke said continuous section of stuffed meat product at regular intervals by means of a first and a second slightly spaced staples. With said stapling a continuous strip of stuffed meat product elements is o...

AI Technical Summary

Problems solved by technology

The problem the method and the devices of the state of the art show is that choking the continuous section of stuffed meat product by means of two adjacent staples has no sufficient strength to cut the fibres of the meat product, namely in the event that this later has a particular hardness or is broken to pieces with a relatively large size of lump, so that the individual pieces of sausages which result after cutting the portion of sleeve between two adjacent staples show portions or lumps of meat not fully cut which are seen at the eyes of the staples, which could not be fully sealed because of those portions being present.

This causes that the pieces obtained are unacceptable for obvious sanitary reasons and cannot be presented to the public, because the portions of meat in contact with the external environment can be rotten and contaminate the meat within the sausage.

Also event when the meat product is finely chopped a problem arises, because rests thereof can be left in the portion of the sleeve between two adjacent staples which will remain exposed to the external environment after cutting said portion of sleeve, which can produce bad smell.

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